Save The smell of garlic hitting hot butter still pulls me back to my first apartment kitchen, where I attempted homemade naan after a friend brought over takeout curry. Those early attempts were disasterously tough, but I kept experimenting until I found the right balance of yogurt for tenderness and heat for those signature bubbly spots. Now this recipe lives on a stained index card in my recipe box, pulled out whenever comfort food is on the menu.
I once made a double batch for a dinner party and accidentally burned the first three pieces because I was too busy chatting and had the heat cranked too high. My guests didnt mind eating the mistakes while standing around the kitchen, and by the fourth naan, I had figured out exactly the right medium-high sweet spot. Now I always tell people to watch that first one like a hawk before settling into a rhythm.
Ingredients
- All-purpose flour: Forms the structure and gives that satisfying chew without becoming tough when kneaded properly
- Active dry yeast: Essential for the rise, make sure your water is warm but not hot to the touch or youll kill it
- Sugar: Feeds the yeast and helps with browning, just a teaspoon does the trick
- Warm water: Should feel like a comfortable bath temperature, around 110°F if you want to be precise
- Salt: Enhances all the flavors and keeps the bread from tasting flat
- Plain yogurt: The secret ingredient for tender, soft naan that stays pliable even after cooling
- Oil or ghee: Adds richness and helps keep the dough from drying out during cooking
- Minced garlic: Fresh is absolutely worth it here, jarred garlic can taste bitter when cooked this quickly
- Melted butter: Brushed on right after cooking for that glossy, restaurant-style finish
Instructions
- Wake up the yeast:
- Combine the warm water and sugar in your largest bowl, sprinkle in the yeast, and give it a gentle stir. Let it hang out for about 10 minutes until you see a frothy layer forming on top, which means its alive and ready to work.
- Make the dough:
- Add the flour, salt, yogurt, and oil to the yeast mixture. Mix everything together until it comes into a shaggy ball, then turn it out onto a floured surface and knead for about 7 minutes until it feels smooth and bounces back when you press it.
- Let it rise:
- Place your dough in a bowl greased with a bit of oil, cover it with a damp towel, and find a warm corner. Let it double in size, which usually takes about an hour depending on your kitchen temperature.
- Portion and roll:
- Punch down the dough gently and divide it into 8 equal pieces. Roll each one into an oval or teardrop shape, keeping them slightly thick, about a quarter inch, so they stay soft instead of becoming crackers.
- Heat the skillet:
- Get your cast iron or heaviest pan heating over medium-high heat while you mix the garlic into the melted butter. You want the pan hot enough that a drop of water sizzles immediately but not smoking.
- Cook the naan:
- Lay one piece of dough in the hot pan and wait for those beautiful bubbles to appear on the surface, about 2 to 3 minutes. Flip it over and cook another minute or two until you see golden brown spots, then brush immediately with the garlic butter while its still hot.
Save My niece now requests this naan every time she visits, and shes started helping with the rolling process. Her hand-shaped naan never looks perfect, but watching her face light up when those bubbles appear in the pan makes the extra flour on the counter completely worth it.
Getting The Texture Right
The most common mistake I see is rolling the dough too thin, which gives you something closer to a cracker than a pillowy flatbread. You want that quarter-inch thickness to maintain some soft chewiness after hitting the high heat. Also, dont be afraid to use plenty of flour on your work surface, this dough can get sticky as it warms up from handling.
Flavor Variations
Sometimes I mix chopped fresh cilantro or green onions right into the garlic butter for extra freshness. For a cheese version, sprinkle grated paneer or mozzarella on one half of the naan right after flipping it, then fold it over like a quesadilla. The residual heat melts the cheese perfectly without needing any extra cooking time.
Making It Ahead
You can refrigerate the dough after its first rise for up to 24 hours, which actually develops more flavor. Just let it come to room temperature for about 30 minutes before rolling and cooking. For meal prep, cooked naan freezes beautifully wrapped individually in plastic and reheats in a warm skillet in under a minute.
- Stack cooked naan between sheets of parchment paper before freezing
- Reheat frozen naan directly in the pan, no need to thaw first
- Leftover garlic butter keeps in the fridge for a week and is incredible on roasted vegetables
Save Theres something deeply satisfying about pulling hot, bubbling bread from your own skillet, and this recipe delivers that experience every single time.
Recipe Help & FAQs
- → How do I know if my yeast is active for the dough?
The yeast mixture should become frothy and bubbly after 5-10 minutes in warm water with sugar. This indicates the yeast is alive and ready to help the dough rise properly.
- → What kind of pan should I use to cook this flatbread?
A cast iron skillet or any heavy-bottomed pan works best. The key is to achieve and maintain medium-high heat to get a good puff and golden-brown spots on the surface.
- → Can I prepare the dough in advance?
Yes, you can prepare the dough and let it do its first rise in the refrigerator overnight. Just be sure to bring it back to room temperature before dividing, shaping, and cooking.
- → How can I achieve a super fluffy texture?
Ensure your yeast is fully active, allow the dough to complete its full rise, and avoid over-kneading. Gentle handling of the dough contributes significantly to a light and airy result.
- → What are some ideal ways to serve this garlic flatbread?
It's excellent for scooping up curries, lentil dishes, or as a wrap for grilled meats and vegetables. It also makes a fantastic snack enjoyed on its own.
- → Are there any variations I can try for extra flavor?
Absolutely! You can add finely chopped cilantro to the garlic butter topping for a fresh herbaceous note, or swap plain yogurt for Greek yogurt in the dough for a tangier profile.